In heavy sauce pan slowly brown 3 lbs. stew-beef or beef cubes with 3T butter,

Sprinkle 2T of flour over meat & stir well,

add 1 diced onion,

6 cloves of garlic coarsely chopped,

1T chopped parsley , 1

t Thyme,

2 bay leaves,

6 whole or 2T allspice,

2 cans of beef consume,

1 bottle of burgundy cooking wine, (1/2 bottle if you’re using real wine, not the cooking kind)

bring to a boil, add 1 bag of baby carrots,

reduce heat & simmer for 2-3 hours, stirring frequently, 10 minutes before serving add small whole onions to taste (I use frozen ones & we like onions so I use a whole, 8 oz bag) & 1 can of mushrooms, drained (I use a big can or 2 small ones, but then again, we like mushrooms alot) stir in 2T brandy & a pinch of salt.

I usually serve this with Parker house rolls, you’ll have to look that recipe up, but tonight no one wanted to make rolls so we ran to the store & got Pillsbury crescent rolls which miss 10 & mr 7 had a lot of fun rolling up & baking for dinner- its always nice when there’s something simple they can help with.